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Wednesday, November 10, 2010



1 (12 lb) Turkey, thawed if frozen
3 tbsp brown sugar
1 tbsp Kosher salt
2 tsp ground cumin
2 tsp dried oregano
2 tsp dried rubbed sage
2 tsp dry powdered mustard
1 tsp dried thyme
1 tsp ground coriander
6 hickory wood chunks


This recipe is a long process but totally worth the end result. super moist and flavorful!

1. Remove and discard giblets and neck from turkey. Trim excess fat then rinse turkey with cold water and pat dry. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Lift wing tips up and over back. Tuck under turkey. Place turkey on a jelly roll pan. Combine brown sugar and the next 7 ingredients (brown sugar through coriander). Rub seasoning mixture over and under skin. Cover turkey with plastic wrap. Refrigerate 8 hours or over night.

2. Soak wood chunks in water 1 hour, drain well. Place a large disposable aluminum foil pan in center of bottom grill rack.
Place 25 charcoal briquettes on each side of the pan; ignite briquettes.
Place wood chunks over hot coals. Coat top grill rack with cooking spray; place over foil pan and hot coals.
Uncover the turkey; remove from jelly roll pan. Place on top rack over aluminum foil pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Cover and smoke turkey 2 1/2 hours or until meat thermometer registers 180° F., adding 8 additional briquettes to each side of drip pan every hour.

3. (Cover turkey loosely with foil if it becomes too brown. Turkey should be a deep mahogany brown when done. Closely watch grill to make sure coals burn steadily with continuous smoke, although don't check too often as lifting the grill lid decreases the inside temperature significantly).

Yield: about 12 servings